Mushroom Vol-au-Vents

Vol-au-vents with a mushroom filling will always be a classic for one simple reason- they are delicious! A crisp, golden puff pastry with a creamy filling, this is a popular appetizer that will be sure to impress.

Prep time: 20 minutes      
Cook time: 32 minutes
Makes: 9 Vol-au-Vents

Ingredients

  • 1 package (450 g) rolled out frozen puff pastry, thawed
  • 1 large egg
  • 1 tbsp (15 mL) water
  • 1 tbsp (15 mL) salted butter
  • 1 cup (250 mL) sliced onion
  • 3 cups (750 mL) sliced white and crimini mushrooms
  • 1/2 tsp (2 mL) each minced thyme and rosemary
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 tsp (5 mL) cornstarch
  • 1/2 cup (125 mL) beef broth
  • Fresh thyme leaves for garnish

 

Directions

Preheat oven to 400°F (200°C). On a lightly floured surface, unfold one puff pastry sheet. Using a 3-inch round cutter, cut out 9 circles. Place on a parchment-lined baking sheet.

Unfold the remaining pastry sheet. Cut 9 more circles out with the 3-inch round cutter; with a 2-inch cutter, cut centers out of the circles. Place the rings on top of the circles that are on the baking sheet. In a small bowl, whisk egg and water; brush over pastries. Bake until dark golden brown, 20 minutes. Cool on a wire rack.

Meanwhile, melt butter in a large skillet over medium heat. Add onions and cook for 5 minutes stirring. Stir in sliced mushrooms, thyme, rosemary, salt and pepper. Cook for 5 minutes stirring. In a small bowl, whisk together cornstarch and beef broth. Add the broth mixture to the mushrooms and bring to a simmer for 30 seconds, until thickened. Take off heat and allow to cool for 5 minutes.

When puff pastry is cool enough to handle, hollow out pastries with a small spoon. Fill each pastry with mushrooms mixture and garnish with fresh thyme leaves.

Enjoy!

Mushroom Farro Risotto

Prep time: 20 minutes
Cook time: 45 minutes     
Servings: 4

 

Ingredients

  • 1 tsp (5 mL) vegetable oil
  • 1 small onion, diced
  • 2 cups (500 mL) sliced hearty mushrooms (crimini, portobella and shiitake)
  • 1/4 tsp (1 mL) black pepper
  • 1 tsp (5 mL) dried thyme
  • 1/4 cup (60 mL) white wine
  • 1 cup (250 mL) farro
  • 2 cloves garlic, minced
  • 3 cups (750 mL) sodium reduced chicken broth
  • 1/2 cup (125 mL) frozen peas
  • 1/4 cup (60 mL) shredded parmesan cheese
  • 1/4 cup (60 mL) chopped fresh parsley

 

Directions

  1. Heat oil in a large pot over medium heat. Stir in onions, mushrooms, pepper, and thyme. Cook for 3 minutes. Pour in wine to deglaze the pot, cook stirring for 30 seconds. Stir in farro and garlic, cook for 1 minute.
  2. Stir in broth and bring to a boil. Reduce heat to medium-low, cover, and cook for 30 minutes or until the farro is tender.
  3. Remove lid, stir in frozen peas and continue cooking and stirring for 8 minutes, uncovered, until desired thickness has been reached.
  4. Remove from heat, stir in parmesan cheese and garnish with fresh parsley.

 

 

 

Mushroom, Ham and Leek Skillet

Recipe Courtesy of Living Lou

Serves: 4 | Prep: 10 minutes | Cook: 15 minutes

Ingredients

1 tbsp olive oil
1 small leek, white and light green parts only, washed and thinly sliced
1 227g/ 8oz pkg. Button mushrooms, thinly sliced
2 cups diced smoked ham
4 eggs
Parsley for serving, optional

Directions

  1. Heat a large skillet over medium, heat. Add olive oil, leeks, mushrooms and ham. Cook for 7-9 minutes, stirring frequently until mushrooms have released their liquid (it’s ok if some remains in the pan).
  2. Create four wells in the mixture, and carefully crack eggs into wells. Cover and cook until eggs have set to your desired doneness, about 6 minutes for medium-soft yolks.
  3. Serve with parsley, salt and pepper to taste.
Grilled Mushroom Sandwich

Grilled Portabella Mushroom Sandwich

Recipe courtesy of Chef Sous Chef.

Serves: 4 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Ingredients

4 large portabella mushrooms, thinly sliced
3 tbsp extra virgin olive oil
1 lemon, juiced
1 sprig of mint, chopped
½ tsp salt
¼ tsp black pepper
8 slices of bread
¼ cup mayo
½ cup ricotta cheese
8 sun dried tomatoes, thinly sliced
2 cups arugula

Instructions

  1. In a medium bowl, toss together the portabella mushroom slices, 3 tablespoons of olive oil, lemon juice, mint, salt and pepper.
  2. Preheat your barbecue or grill pan to medium high heat. Place the portabella slices and the bread on the grill. Cook for 2-3 minutes until grill marks have formed on the bread and mushrooms start releasing juices. Flip everything and grill for an additional 2-3 minutes until mushrooms are cooked through.
  3. To assemble each sandwich, spread 1 tablespoon of mayo on one slice of bread and 2 tablespoons of ricotta on the other slice of bread. Arrange a quarter of the mushroom slices on top of mayo, then top mushrooms with the sun dried tomatoes. Next place a handful of arugula then top with the other slice of bread. Cut in half and serve with your favourite sandwich side.
Caprese Baked Egg Cups

Caprese Baked Egg Cups

Recipe courtesy of Taylor from The Girl on Bloor

Prep Time: 10 mins | Cook Time: 12 mins | Serves: 12 egg cups

Ingredients

Butter, for greasing
12 eggs
½ cup button mushrooms, sliced
½ cup cherry tomatoes, sliced into quarters
½ cup bocconcini cheese pearls, cut in half
½ cup fresh chopped basil
Salt and pepper to taste

Method

1. Preheat oven to 350 F.
2. Prepare veggies, and grease muffin tins with a generous amount of butter so that egg cups don’t stick. Crack eggs into each muffin cup.
3. Divide veggies evenly among muffin tins, then season with salt and pepper.
4. Bake in the oven for 12-15 minutes, until yolks are just set. Cook closer to the 15 minute mark if you like your yolks semi-hard.
5. Serve and enjoy! To re-heat, microwave two at a time for 1 minute.

Making mornings simpler is music to our ears! A big thanks, as always, to Taylor for sharing such mouthwatering recipe ideas with us.